Bagna Cauda

Here is a little taste (so to speak) from the Tour of Italy Wine Class.

Bagna Cauda makes a zippy little dip for crudités, breadsticks and another layer of flavour to your antipasto tray.

Try pairing it with a classic bubbly Prosecco.

Bagna Cauda

6 servings

3/4 cup olive oil
12 anchovy fillets
6 tbsp unsalted butter, room temperature
6 large garlic cloves, chopped

  1. Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season with salt and pepper.
  2. Pour sauce into fondue pot or other flameproof casserole. Set pot over alcohol burner or gas table burner to keep warm. Serve with vegetables and bread.


Like this recipe? Why not try one of these as well?

Italian Fontina Fonduta

Italian Fontina Fonduta

Roasted Tomato Soup

Roasted Tomato Soup

Agrodolce Onion and Mozzarella Bruschetta

Agrodolce Onion & Mozzarella Bruschetta







Want to night out with great cuisine and a chance to learn a little about wine?

Stephanie Piché wine class


Why not join Stephanie at Wander Food & Wine for a wine tasting or class ?


CLICK HERE to see this season's schedule and for on-line registration.